Step 1
Preheat the oven to 400F.

Step 2
Heat the olive oil in a large saucepan over medium heat. Add the garlic and onion and cook, stirring occasionally, until fragrant and beginning to soften, about 3 minutes. Stir in the carrots and parsnips and continue to cook for about 5 minutes longer. Add the mushrooms, salt, pepper, thyme and paprika and continue to cook, stirring occasionally, for about 5 minutes. Add the tomato paste and flour and stir until the vegetables are coated in the mixture and it begins to stick to the bottom of the pan. Add the vegetable broth and stir to dissolve the flour and tomato past mixture. Bring to a low boil, reduce the heat and simmer for a few minutes or until the mixture thickens up a bit. Stir in the cooked lentils and remove from the heat. Taste test and adjust seasonings as needed.

Step 3
Prepare the topping by bringing a large pot of water to a boil. Add potatoes, rutabaga, garlic, and 2 teaspoons of salt and cook at a brisk simmer until the veggies are tender, about 12-15 minutes. Drain the potatoes, rutabaga and garlic, reserving 1 cup of the cooking liquid. Mash the potatoes and rutabaga with the garlic and beat in the olive oil. Thin to desired consistency with reserved cooking liquid (I used about 1/3 cup).

Step 4Pour the lentil vegetable mixture into a casserole dish (or use your skillet if it’s oven proof). Spoon the mashed potato mixture evenly over the top and bake in the preheated oven for about 25 minutes. Turn the oven to broil and continue to cook for about 3-5 minutes longer or until potatoes are golden brown.

Notes

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.